4-6 med. yellow neck squash
1 can cream of celery soup
1 sm. onion
1/2 stick butter
1 c. Cheddar cheese
1 sm. pkg. Pepperidge herbal dressing
Salt & pepper to taste

Cut squash and onion up, boil until tender. Drain. Mix soup, butter and cheese in. Put 1/2 bag of dressing into mixture. Pour in casserole dish. Sprinkle rest of dressing on top. Bake at 325 degrees until dressing browns, about 15-20 minutes.